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If you love Rasa Malaysia, it’s very likely that you love Asian food, and probably love Asian-style pastry. Call me bias but I personally think that Asian-style bread and pastry are better and have a lot more varieties than those you get from regular stores. I am a huge fan of Japanese and Taiwanese bakery shops, they are just great. I am not a great baker so I have my contributor Siew Loon sharing some Asian-style bread and pastry with us. Check out her Hokkaido soft bread or milk loaf, inspired by her recent trip to Hokkaido.
Contributor: Ho Siew Loon
Hi everyone, I am finally back with my baking recipes. I made a trip to Hokkaido just before the earthquake and fell in love with this heavenly place—from the beautiful scenery, the polite and friendly people, to the wonderful food and desserts. One of the things that I fell in love with is the Hokkaido bread or milk loaf, which has inspired me to find the perfect recipe for this soft and yet springy loaf of bread. I finally found it at Angie’s Recipe…thanks for the great recipe. This bread has gained praises from almost everyone who has tasted it and it’s best eaten with butter.
Hokkaido Milk Loaf is a soft bread which has probably gotten its name from the pristine nature of Hokkaido. Hokkaido produces high quality milk . You can use fresh milk to achieve a great result when baking this Hokkaido bread. It is a bread that can be eaten on its own or just slightly toasted, spreading a bit of butter to this bread will definitely enhance its taste….
Do try out this Hokkaido milk loaf recipe and it will keep your guest coming back for more.
(Click Page 2 for the Hokkaido Milk Loaf Recipe)
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I love bread and yes, I agree with you that Asian bakery shops have more variety. Love all Japanese bread, they are great.
That looks great. I have been trying for a while to get that recipe right. Thanks for sharing :D
Thanks.
How much instant yeast do we use if we are not using dry yeast? Thanks
I hanve not tried using instant yeast.
Use the same amount of instant yeast. I do it all the time and it’s fine.
hi,
trying to bake “”healthy” bread for my daughter n hubby :)
couple of questions…
1. why do we need milk and milk powder? can omit either?
2. if i omit whipping cream, do i need to replace anything else into the recipe?
3. can it be stored in the freezer or must be consumed immediately since it contains egg and milk?
tks!
1. You can omit it. Milk powder enhances the taste.
2. Whipping cream is what makes the bread soft and nice. Some people use butter but the recipe will be diferent.
3. Yes, you can.
I don’t have a bread machine or stand mixer, can I knead it with my hands?
Yes, you can.
Sorry, didn’t quite understand: do you make two rolled cylinders and put them in a loaf pan? Is it a cylinder or a ball that go into the pan? Maybe a photo would help, thanks.
Rolled it up like a how you would roll swiss roll and put it in a loaf pan.
Thanks for posting this! I’m from that region and absolutely love me some Hokkaido bread! One thing though, you write that: “Hokkaido produces high quality milk ( before the earthquake).” Hokkaido is a separate island in the far north of Japan, it wasn’t affected by the recent earthquake or tsunami, nor have I read or heard anything about the potential dangers of nuclear radiation affecting the region’s production. Still, thank you for this recipe!
I’ve never made this bread with cream. I wonder how different it tastes. Your loaf looks amazing. I miss this bread, but I’m trying to lower my carb intake at home. boo :(
I tried to make this recipe. I follow it to the T. The bread was soft but the crust was hard. It has the texture of French bread. Can you tell me what I did wrong?
I had the same problem. The crust and bread were not quite as soft as I would have liked. I’m going to try a slightly lower temperature next time. Since most home ovens are not calibrated there might be some difference in the oven temperature. I cooked it at 375F which technically slightly > 190C. So next time I might try 350F. (I’m in the United States so I had to convert everything from metric.) Also if you didn’t cover the pan last time you could try that.
Thanks for the recipe. It tasted great even though it was a little on the hard side compared to most of the milk bread I’ve had from bakeries and shops. I’m pretty excited about experimenting with it some more.
Hi, just wondering where did u get the milk powder from? I lived in Irvine too but i can’t find a baking milk powder.
This recipe is done by my contributor, she lives in Malaysia. Sorry not sure about baking milk powder.
You will always be able to find dried milk powders from Latino stores. They carry quite a bit of them, or check out the Asian markets in your area.
It’s the regular dry milk powder you can get in most US supermarket. At least that’s what I used when I make asian pastry.
you can find it in all US. grocery store, it’s call dry milk powder, it’s usually in the sugar, condense milk and/or evapored milk section!
i have not the bread making machine,then how i made such beautiful bread.please reply me
can u pls tell me the size of the bread tin. Also how long do i have to beat the dough if i am not using the break machine. thks
Bread tin is 8 inch by 3 inch. You need to knead the dough till it is elastic and do not stick on your hand.
Hi, can i just leave in the Bread maker to bake?
Baking in the bread machine will produce a very heavy bread and i really dont encourage it.
LOVE this type of bread. It reminds me of the sliced bread my dad used to make at his Chinese bakery. The pillowy-ness is probably why it’s better than even regular white bread.
Thanks a lot for the person share out this recipes,this is my second time baking bread and my friends introduce me this Hokkaido Milk Bread from this website is wonderful, everybody in the family love it .
Will the bread be as soft after a day?
Can we bake the dough in the shape of dinner rolls using a cup cake pan? Can I add powdered chocolate to the recipe to make a chocolate flavored bread?
Can you convert the milk and cream measurements?
Hi, I’m using a mixer rather then a bread maker.
beginner questions:
do you just add in the yeast into the mix? that is, just directly to the flour? how will the yeast activate?
should i be heating up the milk + cream?